Low Carb Mexican Stuffed Peppers

1 tbsp Chili powder
1 tsp Pepper, red or cayenne
3 clove Garlic
1 cup, pieces or slices Mushrooms, fresh
0.50 cup Tomato Sauce
1 tbsp Extra Virgin Olive Oil
0.50 serving 1 med yellow onion
2 serving Red Bell Pepper (Peppers, sweet, red, raw) (USDA) (1 medium, 119 g)
1 tbsp *McCormick ground cumin
0.50 cup Kroger sharp cheddar reduced fat cheese
16 oz 80/20 ground beef chuck
2 serving 1 Med. Green Bell Pepper
1 tsp crushed red chili pepper flakes

Bring a large pot of salted water to a boil. Cut the peppers in half and remove the seeds. Cook peppers in boiling water for 5 minutes and drain. Set aside.

Saute garlic and onion over medium heat for 5 min. Add meat and cook until no longer pink. Add mushrooms and cook until softened. (about 5 minutes) Add cumin, chili powder, cayenne pepper and crushed red pepper and stir for another minute. Remove from heat and add the tomato sauce.

Preheat the oven to 350 degrees. Stuff each pepper with the beef mixture and place peppers open side up in a baking dish. Sprinkle cheese on top and bake for 15-20 minutes.



Serving Size: Makes 8 stuffed peppers